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Contest-Winning Teriyaki Pork Roast Recipe

Contest-Winning Teriyaki Pork Roast Recipe

How good is this dish? Well, Debbie Dunaway in Kettering, Ohio says it’s the only kind of meat her two young kids will eat and enjoy—other than hot dogs! It's also incredibly easy to make and simply delicious!
TOTAL TIME: Prep: 10 min. Cook: 6-1/4 hours YIELD:6-8 servings

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 cup packed brown sugar
  • 1/3 cup unsweetened apple juice
  • 1/3 cup reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Directions

  • 1. Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 8 hours or until meat is tender.
  • 2. Remove roast; cover and keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Serve with pork. Yield: 6-8 servings.

Nutritional Facts

1 serving (4 ounces) equals 545 calories, 21 g fat (7 g saturated fat), 194 mg cholesterol, 945 mg sodium, 30 g carbohydrate, trace fiber, 56 g protein.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer